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- Further improvements in dough properties, baking results and end-product freshness are gained by adding emulsifiers to the dough, e.g., crude lecithin, rnono, and diacylglycerides in which the OH-group(s) is esterified with acetic, tartaric, lactic acid. 进一步改进面团的特性,焙烤结果,产品的新鲜度是通过向面团中添加乳化剂来实现,乳化剂包括:天然的卵磷脂,单酰基甘油脂和二酰基油脂,其中,0H基团同醋酸、酒石酸、乳酸发生了脂化反应。